Roast Swede with Chilli Salted Maple Butter
By OcadoLife
Published on 22 December 2021
A perfect celebration of an
underrated root veg, this Roast Swede with Chilli Salted Maple Butter, by award-winning
vegetarian food writer Anna Jones, teams golden wedges of swede with rosemary,
chilli and sage, alongside a sweet and salty maple syrup. Try it as part of a
roast dinner, or serve it solo, with crusty bread to mop up the sauce.Time and servings
50 minsTotal time
4Servings
5 minsPrep time
45 minsCooking time
Ingredients
- 1 kg of swede (approx. 2), peeled, halved and cut into 2cm wedges
- 2 tbsp of extra-virgin olive oil
- 1 pinch of chilli flakes
- 3 sprigs of rosemary, leaves picked and roughly chopped
- 2 tbsp of apple cider vinegar
- 50 g of salted butter, roughly chopped
- 12 sage leaves
- 1 tbsp of maple syrup
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the swede wedges onto a baking tray and drizzle over the olive oil. Season well with sea salt and black pepper, then add the chilli flakes and rosemary. Toss to coat everything, then roast in the oven for 35-40 mins until the edges of the swede have turned golden.Step 2
Remove from the oven and transfer the contents of the baking tray into a bowl. Add the vinegar and stir; set aside for a couple of mins to let the vinegar soak into the swede a little.Step 3
Meanwhile, heat the butter in a small frying pan over a medium heat, then add the sage leaves and fry for a few mins until they start to crisp up; set aside. Add the butter from the frying pan to the bowl of veg, along with the maple syrup. Mix, season and serve sprinkled with the sage leaves.